Singapore Noodle Recipe

Soak noodles

Place rice vermicelli in a large bowl and cover with warm water. Soak 5–7 minutes until pliable but not mushy. Drain and rinse under cool water, then toss with 1 teaspoon vegetable oil to prevent sticking. Set aside.

Mix sauce

In a medium bowl combine chicken or vegetable stock, soy sauce, light soy sauce, oyster sauce, rice vinegar, Shaoxing wine, turmeric, sugar, and white pepper. Stir until sugar dissolves and set aside.

Prep proteins

Pat shrimp and chicken dry. Season lightly with 1/4 tsp salt and 1/4 tsp white pepper. Beat eggs in a small bowl with a pinch of salt.

Cook eggs

Heat 1 tablespoon vegetable oil in a large wok or heavy skillet over medium-high heat until shimmering. Pour in beaten eggs, swirl to make a thin omelet, cook 30–45 seconds until set, flip briefly if needed, transfer to a cutting board, roll and slice into thin ribbons. Wipe wok clean with a paper towel.

Stir-fry proteins

Return wok to high heat and add remaining 1 tablespoon vegetable oil. Add chicken in a single layer, sear 1–2 minutes until nearly cooked through, then add shrimp and stir-fry 1–2 minutes until shrimp turn pink and opaque. Transfer proteins to a plate and reserve.

Aromatics

With the wok still hot, add 2 teaspoons vegetable oil if needed. Add minced garlic, julienned ginger and the white parts of the scallions and stir-fry 20–30 seconds until fragrant but not browned.

Stir-fry vegetables

Add sliced onion and red bell pepper; stir-fry 1–2 minutes until slightly softened. Add peas and bean sprouts and continue to stir-fry another 1 minute so vegetables remain crisp-tender.

Combine noodles and sauce

Add drained noodles to the wok with the vegetables and pour the prepared sauce over them. Toss gently but thoroughly to evenly coat noodles and heat through, adding a splash (1–2 tbs) of stock or water if mixture seems dry. Stir-fry 1–2 minutes so the sauce is absorbed.

Return proteins and egg

Return cooked chicken and shrimp to the wok along with the egg ribbons. Add sesame oil, chili paste if using, remaining sliced scallion greens, and adjust salt to taste (about 1/4–1/2 tsp more if needed). Toss well to combine and heat through another 1 minute.

Serve

Transfer Singapore Noodles to a serving platter. Garnish with chopped cilantro if using and serve immediately. Offer extra soy or chili paste at the table.